Victorian Gin Punch

Recipe from David Wondrich

Adapted by Florence Fabricant

Victorian Gin Punch
Tony Cenicola/The New York Times
Rating
5(121)
Comments
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Here is a punch to mix with the more flavorful American gins, from a recipe provided to The Times by the drinks historian David Wondrich. His cocktails are light and summery, and a refreshing change from the usual gin and tonic. This recipe makes 20 servings. —Florence Fabricant

Featured in: A Couple of Gin Cocktails

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Ingredients

Yield:About 20 three-ounce servings.
  • 3lemons
  • ¾cup sugar
  • 1750-milliliter bottle gin
  • ½cup orange liqueur
  • 1liter seltzer, chilled.
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)

146 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 10 grams sugars; 0 grams protein; 12 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Use a vegetable peeler to peel long strips of pith-free skin from the lemons. Place peels in a bowl, add sugar, muddle vigorously and allow to steep 2 to 3 hours. Juice lemons to obtain ¾ cup. Pour lemon juice over peels and stir to dissolve sugar. Transfer to a 3-quart pitcher half-filled with ice.

  2. Step 2

    Add gin, liqueur and seltzer. Stir and pour into punch cups or short-stemmed glasses, and serve.

Ratings

5 out of 5
121 user ratings
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Comments

fabio (Milan, Italy)

Easy to make, easier...to drink! I will enjoy it with my "alcoholic friends" this summer in the sunset on the Garda Lake.

Nemesis

I am currently in the midst of reading a most captivating biography of Charles Dickens by Claire Tomalin. I learned that he was quite fond of gin punch. I was pleased to find this most delightful recipe for a Victorian Gin Punch which is as delicious as Mr. Dickens claimed his version to be back in the 1800s. A cup of this punch is the perfect reading accompaniment during this very hot August we are having here in New England.

Kristin

This has become a family favorite. When I didn’t serve it at one occasion because I feared everyone had been too tipsy at the last gathering there was much protest. I use the orange liquor made by Patron.

Rob

Great stuff! This is what got me into gin

HM

I doubled this recipe for a party. Made the lemon peel and sugar mixture a day in advance and stored in a container in the fridge. I didn’t have a large enough pitcher to serve the whole thing at once, so I mixed it into a big bowl without the seltzer and then poured this concentrate into a pitcher, refilling it as needed. I served by adding ice to a glass, pouring in the concentrate and then adding the bubbly water on top. The drink was loved by all!

Ann Manov

I unfortunately didn’t have time to muddle the lemon peels so substituted simple syrup and lemon juice, and it was still delicious. I also used rose flavored gin (NYDC Dorothy Parker) and a rhubarb liquor instead of orange liquor. Fantastic!

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Credits

Adapted from David Wondrich

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